I make this air fryer roasted makhana and peanuts almost every week at home. It is one of those snacks that takes less than 10 minutes to make and disappears from the bowl just as fast. The air fryer does a really good job here.
Everything comes out evenly roasted, lightly spiced, and perfectly crunchy.
If you are looking for a quick homemade snack that is delicious and something chatpata and tasty, this one is worth trying.
About Makhana Mumfali
Makhana and peanuts are one of those combinations that just work. Makhana, also known as fox nuts or lotus seeds, has a light and airy texture. Peanuts bring a deeper, nuttier crunch.
Together they make a snack that is filling, flavorful, and very easy to put together.
This is a popular Indian snack that most people make during fasting days or as an evening teatime snack. But honestly, you do not need a special occasion to make this. It is good any time of the day.
The spice mix I use here is simple. Paprika, turmeric, black pepper, and salt. Nothing overpowering, just enough to give every piece a nice flavor coat.
Ingredient Notes
- Makhana (fox nuts): Use fresh and crisp makhana for the best result. If your makhana feels soft or stale, dry roast them in the air fryer for 2 to 3 minutes before adding the spices.
- Peanuts: I use raw peanuts with skin on. They roast well in the air fryer and the skin gives a nice texture. You can use skinless peanuts too if you prefer.
- Paprika: Paprika adds a mild smoky flavor and gives the snack a nice reddish color. You can swap it with degi mirch if you want a more Indian flavor.
- Turmeric powder: Just a small amount is enough. It adds a warm earthy tone to the overall flavor without being too strong.
- Black pepper: Black pepper gives a mild heat that builds slowly. It pairs really well with the nuttiness of peanuts and makhana.
- Oil spray: A light spray of oil helps the spices stick evenly to the makhana and peanuts. Do not use too much oil or the makhana can turn soft instead of crunchy.
- Salt: Add salt to taste.
How to Make Air Fryer Roasted Peanuts and Fox Nuts
1. Take a mixing bowl and add makhana, peanuts, paprika, turmeric powder, black pepper, and salt. Spray a little oil and mix everything well so the spices coat the makhana and peanuts evenly.
2. Preheat the air fryer at 190°C (380°F) for 2 minutes.
3. Add the makhana and peanuts into the air fryer basket and spread them into an even single layer. Do not overlap or stack them.
4. Air fry at 190°C (380°F) for 6 minutes.
5. Once done, take them out and let them rest for 5 to 10 minutes. The peanuts continue to crisp up as they cool down, so do not skip this step.
Serve and enjoy.
Expert Tips
- Do not skip the resting time after air frying. The peanuts firm up and get crunchier as they cool down. Eating them straight out of the air fryer can feel slightly soft.
- Spread everything in a single layer in the basket. If you pile them up, they will not roast evenly.
- If your makhana is old or feels slightly soft, give them a 2 to 3 minute pre-roast in the air fryer before adding the spices.
- Every air fryer is different. Check at the 5 minute mark the first time you make this and adjust by 1 minute if needed.
- Use oil spray instead of liquid oil. It gives a lighter and more even coat without making the makhana greasy.
- Let the snack cool completely before storing. Storing it warm will create moisture inside the container and make everything soft.
Serving Suggestion
This roasted makhana and peanuts snack is best served at room temperature once it has rested and crisped up. It works really well as an evening snack with a cup of chai.
You can also serve it in small bowls as a party snack or pack it in a small box for a travel snack.
If you want to add more flavor, a squeeze of lemon juice and a pinch of chaat masala on top just before serving takes it to another level.
If you like to pair with some indian dishes, you can add the top of samosa chat, papdi chat, and chhole. The taste is really amazing in each spoonful. My son loves this makhana roasted.
FAQs. Frequently Asked Questions
Yes. Spread the coated makhana and peanuts on a baking tray and roast in the oven at 180°C (360°F) for about 10 to 12 minutes, shaking the tray once halfway through.
This usually happens when the makhana is old or too much oil is used. Make sure you use fresh makhana and only a light spray of oil. Also allow proper resting time after air frying.
Store it in an airtight container at room temperature for up to 4 to 5 days. Keep it away from moisture to maintain the crunch.
You can, but reduce the added salt in the recipe. Salted peanuts already have enough salt and the final snack can turn out too salty if you add more.
Yes, but cook in batches and do not overcrowd the air fryer basket. Each batch needs its own single layer for even roasting.
Air Fryer Roasted Peanuts and Fox Nuts (Makhana Mumfali)
Ingredients
- 1 cup makhana
- ½ cup peanuts
- ½ teaspoon paprika
- ⅛ teaspoon Turmeric powder
- ¼ black paper
- oil for spray
- salt to taste
Instructions
- Take a mixing bowl and add makhana, peanuts, paprika, turmeric powder, black pepper, and salt. Spray a little oil and mix everything well so the spices coat the makhana and peanuts evenly.
- Preheat the air fryer at 190°C (380°F) for 2 minutes.
- Add the makhana and peanuts into the air fryer basket and spread them into an even single layer. Do not overlap or stack them.
- Air fry at 190°C (380°F) for 6 minutes.
- Once done, take them out and let them rest for 5 to 10 minutes. The peanuts continue to crisp up as they cool down, so do not skip this step.
- Serve and enjoy.
Video
Notes
- Always rest the snack for 5 to 10 minutes after air frying. The peanuts get crunchier as they cool down.
- Spread in a single layer only. Overlapping will give uneven roasting.
- If your makhana feels soft, pre-roast for 2 to 3 minutes before adding spices.
- Use oil spray only, not liquid oil. Too much oil makes makhana soft.
- Store in an airtight container at room temperature for up to 4 to 5 days.
- Add chaat masala or a squeeze of lemon just before serving for extra flavor.
